Super Wok

18011 S Tamiami Trail Ste 15, Fort Myers, FL 33908 · Permanent Food Service · License 4606362

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 20, 2026

What drove the grade

Toxic substance/chemical improperly stored by clean equipment.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
1 high priority (fixed on the spot), 2 intermediate, 7 basic (1 repeat)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

10 violations found

First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 1 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by clean equipment.
  Operator removed chemical.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed precooked frozen pork and egg rolls not date marked.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris inside flour bin.
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen raw shrimp thawing in standing water.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Operator removed knife. Operator removed knife.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Operator placed bucket in three compartment sink.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, debris on shelving at togo station on outside of cooking equipment at end of cook line.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated dust in dining room.
  Floor soiled/has accumulation of debris underneath shelving and water heater in dry storage.
  Educated operator on routine cleaning.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.